MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Qdoba Queso (Copycat)
Categories: Cheese, Chilies, Vegetables, Dairy
Yield: 3 servings

1 c Shredded Monterey Jack
- cheese
1 c American cheese
1 c Shredded Cheddar cheese
3 Roasted poblano chilies;
- fine chopped
8 oz Tomatoes; fine chopped
1 c Heavy cream
1 1/2 ts Ground garlic
Salt
Tortilla Chips

Set the oven to 450oF/232oC and line a baking sheet with
aluminum foil.

Cut the poblano peppers (and tomatoes if you want them
roasted) in half, removing the seeds with a knife. Place
peppers on the baking sheet and drizzle with olive oil
(add the tomatoes too if roasting). Season with salt and
pepper and bake for 15 minutes.

Remove the tray from the oven and leave to cool for five
minutes. When they are cool enough to touch, carefully
remove the blackened skins and discard them. Finely chop
the roasted peppers (and tomatoes whether roasted or
not).

Put the shredded cheese, roasted and chopped peppers,
tomatoes, heavy cream, and garlic into a slow cooker.

Place the lid on top and cook on low for two hours. Stir
every 20 minutes, until the cheese has all melted.

Add in more cream if necessary. Season with salt to
taste.

Serve straight from the slow cooker with crunchy
tortilla chips.

By: Kim Simmons

RECIPE FROM: https://insanelygoodrecipes.com

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